Andes Mint Cake

This was my first cake I made for my new cookbook “Make it with a Cake Mix“, and let me tell you, I was so nervous for decorating it! But it was shockingly easy! I kept it all simple and used the Andes Mints to rim the bottom. And dripping ganache down the side of any cake is always a brilliant idea

1. Preheat oven to 350 degrees and grease 3 8-inch pans. I prefer to line the bottoms of my pans with foil or parchment paper for easy removal.

2. Sift cake mix into a small bowl and set aside.

3. In a large bowl, whisk your eggs, oil buttermilk, sour cream and vanilla extract together until smooth.

4. Stir in cake mix.

5. Pour equal amount of batter into each prepared pan and use a spatula to spread evenly. Bake for 17-22 minutes or until an inserted knife comes out clean. (If you are only making two layers, the cake will need 20-25 minutes in the oven.)

9. Chocolate ganache: Place chocolate chips and heavy whipping cream in a microwave proof bowl and microwave for 30 seconds. Stir and continue to microwave in 10 second increments until smooth.

10. Assemble your cake by placing one layer of chocolate cake on your cake stand, frost with green filling, then another layer of cake, then the rest of your green filling, then your last layer of cake, and then frost the top and sides in chocolate buttercream.

11. Use Andes Mint candies to decorate the bottom.

12. Pour your ganache carefully over the top of the cake and let it drip down the sides. Finish with chopped Andes Mints on top.

17 thoughts on “Andes Mint Cake”

I’ve made your cupcake version of this cake, it’s always a hit at parties! Thank u so much for all your cupcake books and recipes! All of them are so delicious! I’m so excited because now I’m 16 and next month I’m catering a wedding! 144 cupcakes to make! If it weren’t for you, I wouldn’t be having this great opportunity! Thanks again lizzy!

Hi! I’m actually in the middle of making this cake and for the minty cream filling, it’s saying to add milk with the butter, icing sugar and peppermint extract but it doesn’t say how much milk to add. Can you please help me as soon as you can?! TIA!

Add as much milk as needed to make it spreadable! Depending on the heat of your house it can be very different! I’ll usually add 1 Tbsp, then add powdered sugar ad go from there. If it get’s too stiff, I’ll add more milk

Hi Lizzy! I have made this cake twice, and it came out amazingly both times! Once for my daughter’s birthday, and once for an awards event. I love that it looks so special, and adds to the look of the party. Also, the taste is to die for! For anyone looking at the recipe who is daunted by needing to make several different components, the ingredients for each repeat and are very fast to prepare, so go for it, you and your guests will be glad you did.